Name: Dump & Bake Meatball Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb frozen or fresh meatballs; 3 cups elbow macaroni or rotini pasta; 3 cups tomato marinara sauce; 1 tsp Italian seasoning; 1 tsp minced garlic or ½ tsp garlic powder; 1 ½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 tbsp chopped fresh parsley

Jump to Recipe

If you love dinners that combine comfort, ease, and mouthwatering flavor all in one, then you’re going to fall head over heels for this Dump & Bake Meatball Casserole. It’s that magical dish where you throw together wholesome ingredients—the pasta, meatballs, and rich marinara—then simply bake till bubbling and golden. The result is a cozy, hearty casserole that tastes like it took hours but comes together almost effortlessly. Whether you’re feeding a busy family weeknight crowd or hosting friends, this casserole is pure joy in every cheesy bite.

Dump & Bake Meatball Casserole Recipe - Recipe Image

Ingredients You’ll Need

To make this delicious Dump & Bake Meatball Casserole, you’ll work with a handful of simple, everyday ingredients that each bring their own magic: pasta for a perfect bed, juicy meatballs for protein-packed comfort, tomato marinara delivering rich tang, and a blend of cheeses that adds irresistible melty goodness. These components create a winning balance of textures, flavors, and colors that make this casserole shine.

1 lb frozen or fresh meatballs: Choose your favorite for convenience or freshness; they’re the star protein that makes this dish hearty and satisfying.
3 cups elbow macaroni or rotini pasta: These shapes hold sauce beautifully and add fun texture to each forkful.
3 cups tomato marinara sauce: A vibrant, savory base that infuses every bite with classic Italian flavor.
1 tsp Italian seasoning: A fragrant blend that brings warmth and depth to the tomato sauce.
1 tsp minced garlic or ½ tsp garlic powder: Adds a subtle kick of aromatic goodness.
1 ½ cups shredded mozzarella cheese: The gooey, golden melted cheese topping you’ll swoon over.
½ cup grated Parmesan cheese: A sharp, salty finish that complements the mozzarella perfectly.
2 tbsp chopped fresh parsley: Brightens everything with a splash of color and fresh flavor at the end.

How to Make Dump & Bake Meatball Casserole

Step 1: Preheat and Prepare

Start by heating your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish to ensure your casserole won’t stick and clean-up will be a breeze. This little prep step saves you from any post-bake headaches.

Step 2: Cook the Pasta

Boil your chosen pasta in salted water just until al dente—this means it’s cooked through but still has a slight bite. Drain it well and set aside because it’ll finish cooking during baking, absorbing all those delicious flavors without turning mushy.

Step 3: Combine Ingredients

In a large bowl, toss together the cooked pasta, meatballs, tomato marinara sauce, Italian seasoning, and garlic. Stir gently but thoroughly so every piece of pasta and meatball is lovingly coated in that rich sauce and fragrant seasoning blend.

Step 4: Assemble the Casserole

Pour the combined mixture into your prepared baking dish, spreading it out evenly. Then, shower the top with shredded mozzarella and grated Parmesan for that golden, bubbly, irresistible crust that makes this Dump & Bake Meatball Casserole truly special.

Step 5: Bake Until Bubbling

Place the dish in the oven and bake uncovered for about 25 to 30 minutes. You’re aiming for melted, golden cheese and a hot, bubbly casserole throughout. This is the moment the kitchen fills with that wonderful aroma that signals comfort food at its best.

Step 6: Garnish and Rest

Once baked, pull your casserole out and sprinkle chopped fresh parsley over the top. This simple garnish adds a fresh pop of color and bright flavor. Let it rest for a few minutes before serving to let everything settle into perfect harmony.

How to Serve Dump & Bake Meatball Casserole

Garnishes

Fresh parsley is classic, but feel free to get creative—sprinkle crushed red pepper flakes for a gentle heat, or add a drizzle of good olive oil for shine and richness. A few fresh basil leaves can also bring out the Italian vibe beautifully.

Side Dishes

This meatball casserole pairs wonderfully with crisp green salads, roasted vegetables, or even garlic bread to mop up any leftover sauce. Think vibrant, fresh sides to balance the hearty richness of the casserole itself.

Creative Ways to Present

Try serving the casserole in individual ramekins for a charming presentation at dinner parties or portion it out in a large skillet to keep it warm at the table. You can even top each portion with an extra sprinkle of cheese or fresh herbs right before serving to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Dump & Bake Meatball Casserole keeps beautifully in an airtight container in the fridge for up to 3 days. It’s perfect for quick lunches or easy dinners when you’re short on time.

Freezing

If you want to save some for later, this casserole freezes well. After baking and cooling completely, portion it into freezer-safe containers and freeze for up to 2 months. It’s a lifesaver for busy weeks or unexpected guests.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until heated through, covering the dish with foil to keep it moist. Microwave works too for smaller portions, just be sure to stir halfway for even warmth.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! Fresh meatballs work perfectly in this Dump & Bake Meatball Casserole—just make sure they are cooked through before combining with the other ingredients.

What pasta works best in the casserole?

Elbow macaroni and rotini both hold sauce well and maintain texture. You can also experiment with penne or shells if you prefer, just stick to similar cooking times.

Is it possible to make this gluten-free?

Definitely. Use gluten-free pasta and confirm that your marinara sauce and meatballs are gluten-free. The rest of the ingredients are naturally free from gluten.

Can I add vegetables to the casserole?

Yes! Feel free to stir in cooked spinach, mushrooms, or bell peppers to add more flavor and nutrition without changing the cooking process.

What if I don’t have fresh parsley?

No worries! Dried parsley or other fresh herbs like basil or oregano can work just as well to brighten the finished dish.

Final Thoughts

This Dump & Bake Meatball Casserole is a total game changer for busy nights when you want a cozy, satisfying meal without fuss. It’s simple, crowd-pleasing, and packed with comforting Italian flavors that warm your heart and fill your belly. I can’t wait for you to try it and make this dish a beloved staple in your rotation—you’ll wonder how you ever lived without it!

Dump & Bake Meatball Casserole Recipe

★★★★★

5.1 from 20 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Dump & Bake Meatball Casserole is a quick, comforting, and delicious meal perfect for busy weeknights. Combining pasta, flavorful meatballs, marinara sauce, and a cheesy topping, it requires minimal prep and bakes into a hearty, satisfying dish that the whole family will love.

Ingredients

Scale

Meatball Casserole Ingredients

1 lb frozen or fresh meatballs
3 cups elbow macaroni or rotini pasta
3 cups tomato marinara sauce
1 tsp Italian seasoning
1 tsp minced garlic or ½ tsp garlic powder
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley

Instructions

Preheat and prep: Set your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and for easier cleanup.
Cook the pasta: Boil your chosen pasta in salted water until just al dente, then drain well. This step ensures that the pasta finishes cooking perfectly in the oven without becoming mushy.
Combine ingredients: In a large mixing bowl, combine the cooked pasta, meatballs, tomato marinara sauce, Italian seasoning, and garlic. Mix thoroughly until all ingredients are evenly coated and combined.
Assemble the casserole: Pour the meatball and pasta mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top to create a cheesy crust.
Bake until bubbly: Bake the casserole uncovered for about 25 to 30 minutes. The cheese should be melted and golden brown, and the casserole heated through.
Garnish and serve: Remove the casserole from the oven, sprinkle with fresh chopped parsley for color and aroma, and let it rest for a few minutes before serving to allow flavors to meld and the casserole to set.

Notes

Using frozen meatballs saves time, but fresh meatballs work just as well.
Feel free to substitute marinara sauce with your favorite tomato sauce or homemade sauce.
Adding extra garlic or red pepper flakes can give this dish a spicy kick.
Can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
For a lower-fat option, use part-skim mozzarella and reduce the amount of cheese on top.
Leftovers keep well in the refrigerator for up to 3 days and reheat well in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: Italian-American